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Shrimp & Grits

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 4

Ingredients
  

Shrimp & Sauce

  • 2 Teaspoons Olive Oil
  • 1 Shallot, (Large)
  • 1/4 Cup Finely Diced Tomato
  • 2 Cloves Garlic Crushed and Minced
  • 24 Large Shrimp, peeled & deveined We use “15-Count”
  • 1/2 Cup White Wine
  • 1 Lemon Juiced
  • 3 Tbsp Butter Cut into cubes
  • 1/2 Teaspoon Sea Salt, or to taste
  • 1/4 Teaspoon Freshly Ground Pepper, or to taste

Grits

  • 2 Cups Water
  • 1/4 Teaspoon Salt
  • 1 Cup Milk Whole Milk adds a richness similar to cream, but a lower-fat milk will work too.
  • 1 Cup Corn Grits or Polenta
  • 1 Tbsp Butter

Instructions
 

Shrimp & Sauce

  • Use a large skillet or heavy-bottomed pan.
    Over medium heat, heat the olive oil to just “shimmering”
  • Add the Shallots, and sauté until soft-about 1 minute.
    Add the Diced Tomatoes, Garlic, and Shrimp. Cook for about 3 minutes, stirring frequently.
    Add the Lemon Juice and White Wine, and reduce by two-thirds.
    Add the Butter one cube at a time, allowing each cube to melt before adding the next. Stir occasionally, but “swirl” the pan often. “Swirling the pan emulsifies the butter with the liquid making a nice sauce.
    Season with Salt and Pepper.
    *For the photo shown, we strained the sauce before serving, so that it was more refined. There is no need to do this. It’s great either way.

Grits

  • In deep saucepan over medium-high heat, add water and salt.
    Bring to a boil and add the Grits, then immediately reduce the heat to medium or medium-low. Stir constantly while the grits slowly cook.
    After about 2-3 minutes, add the milk, and continue to stir.
    The Grits should be cooked in 5-10 minutes.
    *If the Grits start to get too stif, add a little more milk or water until the desired consistency is reached. They will continue stiffen the longer they cook, so when you add more liquid, allow it to absorb and then turn off the heat and cover.

Assembly

  • Place the desired amount of the grits in a serving bowl. Place the shrimp in the middle and then spoon the sauce over the shrimp and around the grits. Garnish with something fresh, like sliced green onions, chopped parsley, or fennel fronds.

Notes

1. Depending upon the type or brand of Grits you buy, you can cook them according to the package instructions, if they differ from this recipe. I usually replace 1/3 of the water with the milk and add the butter at the end, as it adds a rich silkiness to the texture of the grits.
**When I make these as a polenta, I often add shredded Parmesan or a big scoop of Ricotta cheese. … Think “mashed potatoes”, as the finishing process and many of the flavor additions can be the same for Grits and Polenta. 
Keyword grits, Shrimp
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